DE102005026752A1 - Preparing sausages e.g. raw sausages and boiled sausages, comprises using animal ingredients such as muscle meat from the leg and/or the shoulder of pigs and optionally pork liver - Google Patents

Preparing sausages e.g. raw sausages and boiled sausages, comprises using animal ingredients such as muscle meat from the leg and/or the shoulder of pigs and optionally pork liver Download PDF

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Publication number
DE102005026752A1
DE102005026752A1 DE102005026752A DE102005026752A DE102005026752A1 DE 102005026752 A1 DE102005026752 A1 DE 102005026752A1 DE 102005026752 A DE102005026752 A DE 102005026752A DE 102005026752 A DE102005026752 A DE 102005026752A DE 102005026752 A1 DE102005026752 A1 DE 102005026752A1
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Prior art keywords
sausages
raw
muscle meat
sausage
boiled
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DE102005026752A
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German (de)
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Josef Pointner
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Individual
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Individual
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Priority to DE102005026752A priority Critical patent/DE102005026752A1/en
Priority to SI200630233T priority patent/SI1855551T1/en
Priority to PL06705990T priority patent/PL1855551T3/en
Priority to AT06705990T priority patent/ATE418879T1/en
Priority to JP2008500035A priority patent/JP4819867B2/en
Priority to KR1020077020485A priority patent/KR20070121655A/en
Priority to DK06705990T priority patent/DK1855551T3/en
Priority to EP08008640A priority patent/EP1952704A3/en
Priority to ES06705990T priority patent/ES2318722T3/en
Priority to CA2599819A priority patent/CA2599819C/en
Priority to US11/908,049 priority patent/US20080286437A1/en
Priority to PCT/DE2006/000307 priority patent/WO2006094475A1/en
Priority to DE502006002495T priority patent/DE502006002495D1/en
Priority to EP06705990A priority patent/EP1855551B1/en
Priority to EA200701831A priority patent/EA013021B1/en
Priority to PT06705990T priority patent/PT1855551E/en
Publication of DE102005026752A1 publication Critical patent/DE102005026752A1/en
Priority to IL185367A priority patent/IL185367A0/en
Withdrawn legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65—Sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Preparation of sausages such as raw sausages, boiled sausages, cooked sausages or sausage spread, comprises using only animal ingredients such as pure muscle meat (having a fat content of 5 wt.%) from the leg and/or the shoulder of pigs and optionally pork liver (having fat content of 6 wt.%), where the fat in muscle meat and pork liver is lard, or oil or oil-based fat substitutes being added. Independent claims are included for: (1) a preparation of boiled sausage comprising processing the muscle meat together with ice for roasting; (2) a preparation of cooked sausage comprising boiling the muscle meat under 85[deg]C, before processing together with pork liver to roast; (3) a preparation of raw sausage, comprising processing the muscle meat in initial stage to roast, in which maximum 50% of the water is frozen in the muscle meat; and (4) sausages such as raw sausages, boiled sausages, cooked sausages or sausage spread prepared by the process.

Description

Die Erfindung geht aus von einem Verfahren zur Herstellung einer Rohwurst aus rohem Muskelfleisch und von einer nach diesem Verfahren hergestellten Rohwurst gemäß Anspruch 1 und Anspruch 4.The The invention is based on a process for producing a raw sausage from raw muscle meat and one produced by this method Raw sausage according to claim 1 and claim 4.

Die Herstellung von Rohwurst zählt ohne Zweifel auch heute noch zu den kompliziertesten Prozessen in der Fleischverarbeitung. Rohwürste werden üblicherweise aus rohem Rind- oder Schweinefleisch, kernigem Speck, Salz und Gewürzen hergestellt. Für das Rohwurstbrät werden Fleisch und Speck in einer speziellen Schneidewanne mit rotierenden Messern (Kutter) zerkleinert, bis die richtige Körnung erreicht ist. Nach dem Zumischen von Salz und Gewürzen kann die Wurstmasse abgefüllt werden. Die Wursthüllen müssen atmungsaktiv, wasser- und dampfdurchlässig sowie elastisch sein, da die Würste im Laufe der Reifung Wasser abgeben und schrumpfen. Die Rohwurst-Reifung ist ein empfindlicher Prozess, der für die gewünschte Säuerung, Aromabildung, Schnittfestigkeit und Haltbarkeit sorgt. Die Würste reifen während des Trocknens in klimatisierten Räumen bei 15–22° C. Ein Teil der Rohwürste kommt danach gleich in den Verkauf. Andere erhalten durch Räuchern eine besondere Geschmacksnote, oder man lässt die Würste an der Luft weitertrocknen und nachreifen. Auch nach dem Räuchern reift die Wurst weiter und verliert Feuchtigkeit. Eine gute ausgereifte Dauerwurst wird insgesamt bis zu 40 % leichter.The Production of raw sausage counts Without doubt, even today the most complicated processes in the meat processing. Raw sausages are usually made from raw beef or pork, hearty bacon, salt and spices. For the raw sausage Meat and bacon are rotating in a special cutting tray Cut knives until the right grain size is reached. After this Add salt and spices can the sausage meat filled become. The sausage casings have to be breathable, water- and vapor-permeable and elastic, there the sausages in the course of maturing release water and shrink. The raw sausage ripening is a sensitive process that is responsible for the desired acidification, flavoring, cut resistance and durability. The sausages mature while drying in air-conditioned rooms at 15-22 ° C. Part of the raw sausages comes then immediately into the sale. Others receive one by smoking special taste, or you let the sausages in the air continue to dry and ripen. Also after smoking Matures the sausage and loses moisture. A good mature Permanent sausage will be up to 40% lighter overall.

Schnittfeste Rohwürste werden meist nach vorangegangener Kalträucherung einem Reifungs- und Trocknungsverfahren unterzogen, wobei sich die innere Bindung bildet. Durch mikrobielle Fermentierung wird eine Aromatisierung und in ge wissem Umfang auch eine Säuerung bewirkt. Stark geräucherte Rohwürste sind ohne Belag. Sie werden meist kürzere Zeit gereift als Salamiwürste. Bei schnell gereiften Rohwürsten ist im Allgemeinen die Säuerung stärker und die Haltbarkeit geringer als bei länger gereiften Rohwürsten.cut Resistant Rohwürste are usually after a previous Kalträucherung a maturation and Drying process, wherein the internal bond is formed. By microbial fermentation is a flavoring and in It is also an acidification causes. Strongly smoked raw sausages are without topping. They are usually shorter Time matured as salami sausages. For quickly ripened raw sausages is generally the acidification stronger and the durability is lower than with longer matured raw sausages.

Streichfähige Rohwürste sind dadurch gekennzeichnet, dass das Wurstgut im allgemeinen fein zerkleinert ist und durch einen entsprechenden Gehalt an niedrig schmelzendem Fett die Streichfähigkeit gewährleistet wird, indem das Fett die Fleischteilchen umschließt. Streichfähige Rohwürste – ausgenommen Zwiebelmettwurst – werden meist kalt geräuchert, jedoch nicht gereift oder getrocknet. Sie sind zum alsbaldigen Verzehr bestimmt. Zu den Rohwürsten zählen: Alle Arten von schnittfesten Rohwürsten wie z.B. Salami, Cervelat, Landjäger, Katenrauchwurst, aber auch streichfähige Produkte wie Rügenwalder® Teewurst oder Braunschweiger Mettwurst.Spreadable raw sausages are characterized in that the sausage is finely comminuted in general and by a corresponding content of low-melting fat, the spreadability is ensured by the fat enclosing the meat particles. Spreadable raw sausages - except onion sausage - are usually cold smoked, but not matured or dried. They are intended for immediate consumption. The raw sausages include: All types of cut-resistant raw sausages such as salami, cervelat, Landjäger, Katenrauchwurst, but also spreadable products such as Rügenwalder ® Teewurst or Braunschweiger Mettwurst.

Bereits seit einiger Zeit besteht Nachfrage nach fettreduzierten Fleisch- und Wurstwaren, weil diese leichter bekömmlich und kalorienärmer sind.Already For some time there has been a demand for reduced-fat meat and sausages because they are easier to digest and lower in calories.

Der vorliegenden Erfindung liegt demzufolge die Aufgabe zugrunde, eine Rohwurst mit möglichst geringem Fettanteil sowie ein Verfahren zu ihrer Herstellung zur Verfügung zu stellen.Of the The present invention is therefore based on the object, a Raw sausage with the lowest possible Fat content and a method for their preparation available put.

Erfindungsgemäß wird diese Aufgabe durch die Merkmale von Anspruch 1 und Anspruch 4 gelöst. Vorteilhafte Ausgestaltungen der Erfindung sind in den Unteransprüchen dargestellt.According to the invention this Problem solved by the features of claim 1 and claim 4. advantageous Embodiments of the invention are shown in the subclaims.

Vorteile der ErfindungAdvantages of invention

Indem der Fettanteil im Muskelfleisch maximal 4 Prozent beträgt und außer dem im Muskelfleischanteil enthaltenen Fett kein weiteres Fett zugegeben wird, erhält man eine sehr fettarme Rohwurst. Muskelfleisch mit einem Fettanteil von maximal 4 % wird auch als schieres Fleisch bezeichnet. Beispielsweise wird auf Speck als Zutat gänzlich verzichtet und nur schieres und im wesentlichen fettfreies Fleisch für die Wurstherstellung verwendet.By doing The fat content in muscle meat is a maximum of 4 percent and except the No fat added in the muscle meat portion will get a very low-fat raw sausage. Muscle meat with a fat content of a maximum of 4% is also referred to as sheer meat. For example is based on bacon as an ingredient throughout dispensed and only sheer and essentially fat-free meat for the Sausage production used.

Beschreibung eines Ausführungsbeispielsdescription an embodiment

Als Basis für das erfindungsgemäße Verfahren zur Herstellung einer fettarmen Rohwurst wird schieres Muskelfleisch mit einem Fettanteil von maximal 4 % verwendet. Vorzugsweise wird schieres Schweinemuskelfleisch verwendet. Auf eine Zugabe von tierischem oder pflanzlichem weiterem Fett, beispielsweise in Form von Speck wird gänzlich verzichtet. Weiterhin können Gewürze wie Salz zugegeben werden. Ergebnis ist eine Rohwurst mit einem Fettanteil von maximal 4 %.When base for the inventive method To produce a low-fat raw sausage is sheer muscle meat used with a maximum fat content of 4%. Preferably shepherd pig muscle used. On an addition of animal or vegetable fat, for example in the form of bacon becomes whole waived. Furthermore you can spices like salt are added. The result is a raw sausage with a Fat content of a maximum of 4%.

Claims (4)

Verfahren zur Herstellung einer Rohwurst aus rohem Muskelfleisch, dadurch gekennzeichnet, dass der Fettanteil im Muskelfleisch maximal 4 Prozent beträgt und außer dem im Muskelfleisch enthaltenen Fett kein weiteres Fett zugegeben wird.A method for producing a raw sausage from raw muscle meat, characterized in that the fat content in the muscle meat is a maximum of 4 percent and in addition to the fat contained in the muscle meat no further fat is added. Verfahren nach Anspruch 1, dadurch gekennzeichnet, dass das Muskelfleisch Schweinefleisch und/oder Rindfleisch enthält.Method according to claim 1, characterized in that that the muscle meat contains pork and / or beef. Verfahren nach Anspruch 1 oder 2, dadurch gekennzeichnet, dass weiterhin Gewürze zugegeben werden.A method according to claim 1 or 2, characterized in that further added spices become. Rohwurst, hergestellt nach wenigstens einem der vorhergehenden Ansprüche, dadurch gekennzeichnet, dass ihr Fettanteil maximal 4 % beträgt.Raw sausage, made according to at least one of the preceding Claims, characterized in that their fat content is at most 4%.
DE102005026752A 2005-03-07 2005-06-09 Preparing sausages e.g. raw sausages and boiled sausages, comprises using animal ingredients such as muscle meat from the leg and/or the shoulder of pigs and optionally pork liver Withdrawn DE102005026752A1 (en)

Priority Applications (17)

Application Number Priority Date Filing Date Title
DE102005026752A DE102005026752A1 (en) 2005-06-09 2005-06-09 Preparing sausages e.g. raw sausages and boiled sausages, comprises using animal ingredients such as muscle meat from the leg and/or the shoulder of pigs and optionally pork liver
CA2599819A CA2599819C (en) 2005-03-07 2006-02-18 A method for the production of sausages
US11/908,049 US20080286437A1 (en) 2005-03-07 2006-02-18 Method for the Production of Sausages
AT06705990T ATE418879T1 (en) 2005-03-07 2006-02-18 METHOD FOR PRODUCING SAUSAGE
JP2008500035A JP4819867B2 (en) 2005-03-07 2006-02-18 Production method of sausages
KR1020077020485A KR20070121655A (en) 2005-03-07 2006-02-18 Method for the production of sausages
DK06705990T DK1855551T3 (en) 2005-03-07 2006-02-18 Process for making sausage products
EP08008640A EP1952704A3 (en) 2005-03-07 2006-02-18 Method for manufacturing sausages
ES06705990T ES2318722T3 (en) 2005-03-07 2006-02-18 METHOD FOR THE MANUFACTURE OF SAUSAGES.
SI200630233T SI1855551T1 (en) 2005-03-07 2006-02-18 Method for the production of sausages
PL06705990T PL1855551T3 (en) 2005-03-07 2006-02-18 Method for the production of sausages
PCT/DE2006/000307 WO2006094475A1 (en) 2005-03-07 2006-02-18 Method for the production of sausages
DE502006002495T DE502006002495D1 (en) 2005-03-07 2006-02-18 METHOD FOR PRODUCING SAUSAGES
EP06705990A EP1855551B1 (en) 2005-03-07 2006-02-18 Method for the production of sausages
EA200701831A EA013021B1 (en) 2005-03-07 2006-02-18 Method for the production of sausages
PT06705990T PT1855551E (en) 2005-03-07 2006-02-18 Method for the production of sausages
IL185367A IL185367A0 (en) 2005-03-07 2007-08-20 A method for the production of sausages

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE102005026752A DE102005026752A1 (en) 2005-06-09 2005-06-09 Preparing sausages e.g. raw sausages and boiled sausages, comprises using animal ingredients such as muscle meat from the leg and/or the shoulder of pigs and optionally pork liver

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE202008006938U1 (en) 2008-05-09 2009-09-17 Westfälische Fleischwarenfabrik Stockmeyer GmbH Low-fat or reduced-fat raw sausage, especially salami
ITTO20090506A1 (en) * 2009-07-06 2011-01-07 Bartolomeo Cerato PROCEDURE FOR THE PREPARATION OF BAGS, PARTICULARLY SALAMI
DE102012106092A1 (en) 2011-10-10 2013-04-11 DIL Deutsches Institut für Lebensmitteltechnik e.V. Process for the production of reduced-fat meat and sausage products
DE202017006626U1 (en) 2017-12-24 2018-05-07 Bernhard Viehweg High-protein and low-cholesterol sausage, especially beef sausage
DE202018001069U1 (en) 2018-02-28 2018-05-14 Bernhard Viehweg High-protein and low-cholesterol sausage, especially beef sausage
DE102017012043A1 (en) 2017-12-24 2019-06-27 Bernhard Viehweg High-protein and low-cholesterol sausage, especially beef sausage

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE202008006938U1 (en) 2008-05-09 2009-09-17 Westfälische Fleischwarenfabrik Stockmeyer GmbH Low-fat or reduced-fat raw sausage, especially salami
ITTO20090506A1 (en) * 2009-07-06 2011-01-07 Bartolomeo Cerato PROCEDURE FOR THE PREPARATION OF BAGS, PARTICULARLY SALAMI
DE102012106092A1 (en) 2011-10-10 2013-04-11 DIL Deutsches Institut für Lebensmitteltechnik e.V. Process for the production of reduced-fat meat and sausage products
WO2013053607A1 (en) 2011-10-10 2013-04-18 DIL Deutsches Institut für Lebensmitteltechnik e.V. Method for producing reduced-fat foods such as meat products and sausage products
DE202017006626U1 (en) 2017-12-24 2018-05-07 Bernhard Viehweg High-protein and low-cholesterol sausage, especially beef sausage
DE102017012043A1 (en) 2017-12-24 2019-06-27 Bernhard Viehweg High-protein and low-cholesterol sausage, especially beef sausage
DE202018001069U1 (en) 2018-02-28 2018-05-14 Bernhard Viehweg High-protein and low-cholesterol sausage, especially beef sausage

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Effective date: 20120612